Polk-Colby's Gourmet Butchers

261 year old Human construction, large sized

Location: Port Smethborough

Owned by: Benjamin Polk-Colby

A large half-timbered house with a thatched roof. The dwelling also serves as a Butchers.

Occupants

Name Role Age Gender Race Description
Avilina Colby Housekeeper 32 Female Human She is an adult human with amber eyes, long tied back auburn hair, and olive skin.
Aylewynus Flinn Butcher's Apprentice 13 Male Human He is an adolescent human with brown eyes, short curly auburn hair, and medium brown skin.
Benjamin Polk-Colby Butcher 58 Male Human He is an elderly human with amber eyes, short dark-brown hair in a side parting, a long beard, and light brown skin.
Constable Dennis Colby Watchman 37 Male Human He is an adult human with amber eyes, short dyed white hair, a big bushy moustache, and medium brown skin.
Fray Polk-Colby Housekeeper 25 Male Human He is an adult human with hazel eyes (behind a pair of spectacles), a shaved head, a goatee, and medium brown skin.
Johnson Colby 1 Male Human He is an infant human with amber eyes, wisps of auburn hair, and olive skin.
Louis Hastings the 2nd Butcher's Apprentice 17 Male Human He is an adolescent human with amber eyes, short strawberry hair, and light brown skin.
Randulfus Weeks Butcher's Apprentice 13 Male Human He is an adolescent human with grey eyes, a shaved head, and light pink skin.
Richeman Rees the 2nd Butcher's Apprentice 15 Male Human He is an adolescent human with amber eyes, short black hair in a side parting, and medium brown skin.
Roscoe Colby 6 Male Human He is a human child with amber eyes, long curly strawberry hair, and pale white skin.
Walterus Podward Butcher's Apprentice 12 Male Human He is an adolescent human with amber eyes, very short auburn hair, and dark brown skin.

Family Tree

Items for sale

⟳ Re-roll shop stock.

At this location, items are priced between 113% and 114% of their base value.

Available Price Value Item Description Weight
10 5 sp 7 cp 5 sp A Whole Chicken Plucked and gutted, this plump bird is ready to be cooked. 3 lbs.
2 2 gp 3 sp 2 gp A Whole Grouse Plucked and gutted, this substantial bird was hung for a week to enhance the flavor. 2 lbs.
1 5 sp 7 cp 5 sp A Whole Pheasant Plucked and gutted, this bird was hung for a week to enhance the flavor. 5 lbs.
1 6 cp 5 cp A Whole Quail Plucked and gutted, this little bird is ready to be cooked. ⅛ lb.
1 3 gp 4 sp 3 gp A Whole Turkey Plucked and gutted, this massive bird is ready to be cooked. 8 lbs.
2 Beef Chuck A huge, tough, and strongly flavored cut. Perfect for making lots of ground beef. 100 lbs.
5 Beef Flank Steak A cheap and lean cut of beef. Marinate and cook slowly. Can be tough if cooked poorly. 1 lb.
4 Beef Plate A thin and fatty cut of beef with a strong flavor. Good for grinding. 1 lb.
1 Beef Sirloin A whole beef sirloin. Tough and lean. Excellent for roasting, and also works well in stews. 20 lbs.
19 2 sp 3 cp 2 sp Benjamin's turkey sausages Sausages made from the finest cuts of turkey and Port Smethborough's famous herbs. Sold in strings of four. ³⁄₁₆ lb.
2 3 cp 2 cp Chicken Back What's left after you remove wings, breast and legs - this cut is low on meat, but high on fat and bone marrow. Good for making stock. ¼ lb.
5 1 sp 1 cp 1 sp Chicken Breast A premium cut of chicken. Sold with the skin on. ¼ lb.
3 1 sp 1 cp 1 sp Chicken Leg A premium cut of chicken, on the bone. ¼ lb.
1 3 cp 2 cp Chicken Neck There isn't much meat on a neck, it is all bones, skin and stringy bits. Most often boiled for soups. ¹⁄₁₆ lb.
3 4 cp 3 cp Chicken Wings All three wing parts. Little more than a snack. You'll need at least 6 of these before you call it a meal. ³⁄₁₆ lb.
3 2 cp 1 cp Chickens Feet Sold as a pair. All skin and bone but packed with flavor. ¹⁄₁₆ lb.
3 9 cp 8 cp Goose Back What's left after you remove wings, breast and legs - this cut is low on meat, but high on fat and bone marrow. Good for making stock. ½ lb.
3 4 sp 5 cp 4 sp Goose Breast A premium cut of goose. Sold with the skin on. ½ lb.
3 4 cp 3 cp Goose Giblets 'All the best bits'. Sold by the pound. 1 lb.
6 4 sp 6 cp 4 sp Goose Leg A premium cut of goose, on the bone. ½ lb.
2 1 sp 1 cp 1 sp Goose Livers Tender and sweet, these goose livers would make a tasty pâté. ⅛ lb.
2 1 sp 8 cp Goose Neck There isn't much meat on a neck, it is all bones, skin and stringy bits. Most often boiled for soups. ³⁄₁₆ lb.
2 1 sp 8 cp Goose Wings All three wing parts. A hearty snack. You'll need at 2 of these to call it a meal. ⁷⁄₁₆ lb.
8 7 sp 9 cp 7 sp Jerky Salted, dried, and chewy. The traveler's choice. Will last a year. 1 lb.
5 1 sp 1 cp 1 sp Lamb's Eyes The Eyes has been carefully removed and are being sold as a delicacy.
2 3 cp 2 cp Pheasant Back What's left after you remove wings, breast and legs - this cut is low on meat, but high on fat and bone marrow. Good for making stock. ¼ lb.
1 1 sp 1 cp 1 sp Pheasant Drumstick A premium cut of pheasant, with the foot attached. ¼ lb.
1 3 cp 2 cp Pheasant Neck There isn't much meat on a neck, it is all bones, skin and stringy bits. Most often boiled for soups. ¹⁄₁₆ lb.
4 Porterhouse Steak A beef short loin steak. Both meaty and tender. Larger than a T-Bone. 1½ lbs.
5 5 sp 7 cp 5 sp Rations (1 day) Rations consist of dry foods suitable for extended travel, including jerky, dried fruit, hardtack, and nuts. 2 lbs.
3 Strip Steak A beef short loin steak. Marbles easily, making for a moist steak. ½ lb.
2 T-Bone Steak A beef short loin steak. Both meaty and tender. Cooks quickly. 1 lb.
3 2 cp 1 cp The Parson's Nose A chicken's tail. Low on meat, mostly connective tissues and fat, with a distinctive flavor. ¹⁄₁₆ lb.
8 Whole Beef Brisket A very flavorful and fatty cut of beef. Ideal for slow cooking and pot roasts. Preserves well when salted. 12 lbs.
2 Whole Beef Shank Beef shank is tough, lean and stringy. Requires tenderization to bring out the cut's hidden flavor. 10 lbs.

Note

  • Butchers can be hired to kill a live animal or prepare a carcass, but the cost will usually exceed the price of buying the same meat from them directly. They will buy game stock at a roughly half the price that they sell the butchered product, but only if their stock is low. They wont buy livestock from a walk in.
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